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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Poppy Seed Chicken retains the full flavor of the popular chicken casserole but with less-heavy ingredients. Ingredients:
1 tablespoon canola oil |
1/2 cup chopped onion |
1/4 cup finely chopped celery |
1 tablespoon minced fresh garlic |
2 tablespoons all-purpose flour |
1 cup unsalted chicken stock |
1/2 cup half-and-half |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground black pepper |
2 cups chopped cooked chicken breast |
1 tablespoon chopped fresh flat-leaf parsley |
1 1/2 teaspoons poppy seeds |
1 teaspoon worcestershire sauce |
1/4 teaspoon kosher salt |
1/4 teaspoon black pepper |
1 cup fresh breadcrumbs |
1/4 cup sliced almonds |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a saucepan over medium heat. Add onion and celery; cook 6 minutes. Add garlic and flour; cook 2 minutes. Combine stock and half-and-half, and gradually add to saucepan, stirring constantly; bring to a boil. Remove from heat; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
3. Remove from heat, and stir in chicken, parsley, poppy seeds, Worcestershire sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Scrape the mixture into an 11 x 7-inch glass or ceramic baking dish. Combine breadcrumbs, almonds, and melted butter in a bowl, and toss to combine. Sprinkle breadcrumb mixture over top of casserole, and bake at 350° for 30 minutes.
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